TWO KINDS OF SUMMER TOASTS

It looks like summer is finally here and when it's hot and the sun is out the last thing you want to do is spend hours in the kitchen slaving over intricate recipes.

I found myself in this conundrum last Saturday but still fancied something delicious and seasonal for dinner so I decided to pimp a good loaf of sourdough with some rather fancy toppings!

Minimal cooking and chopping was involved but the end result was pretty stunning, beautiful on the plate and just about the perfect, easy summer supper!! Even better with in season tomatoes!

TOMATO & MAYO TOAST WITH CHIVES AND SESAME SEEDS

MAKES 2 TOASTS

INGREDIENTS

• 1 garlic clove, finely grated (I used smoked garlic which was a revelation)
• ½ cup mayonnaise
• Salt
• ½ lemon
• 2 slices of thick sourdough bread, toasted
• 3 medium tomatoes, sliced
• 2 Tbsp. finely chopped chives
• 2 tsp. toasted sesame seeds
• Flaky sea salt
• Freshly ground black pepper
• Aleppo-style pepper (for serving)
• Extra-virgin olive oil (for drizzling)

METHOD

• Mix garlic and mayonnaise in a small bowl. 
• Squeeze about 1 tsp. juice from lemon half into bowl; season with salt. 
• Hang on to lemon.
• Spread a generous layer of seasoned mayonnaise over toast; shingle a few tomato slices on top. 
• Sprinkle with chives, sesame seeds, sea salt, black pepper, Aleppo-style pepper and a drizzle of olive oil.

CHILLI CRAB SOURDOUGH TOAST WITH SAMPHIRE

SERVES 2

INGREDIENTS

• 2 slices sourdough bread, toasted and buttered
• 200g white crabmeat. 
• 2 tablespoon of full fat mayonnaise
• 1 small red chilli, deseeded and finely chopped
• 1/2 fresh lemon
• Sea salt
• Parsley, chopped
• 150g samphire
• A knob of butter

METHOD

• Pan fry the samphire in the knob of butter until softened
• Mix the crab with mayo, squeezed half lemon, chilli and salt.
• Pile it onto the toast and sprinkle the parsley and samphire over.